Articles citing this article

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Cited article:

Conventional and emergent technologies for honey processing: A perspective on microbiological safety, bioactivity, and quality

Hana Scepankova, Carlos A. Pinto, Vanessa Paula, Letícia M. Estevinho and Jorge A. Saraiva
Comprehensive Reviews in Food Science and Food Safety 20 (6) 5393 (2021)

Effect of heat treatment for liquefaction and pasteurization on antioxidant activity and phenolic compounds of Astragalus and sunflower-cornflower honeys

Food Science and Technology 40 (3) 629 (2020)

Viability of probiotic bacteria in bioyogurt with the addition of honey from Jataí and Africanized bees

Luciana Albuquerque Caldeira, Érika Endo Alves, Antonia de Maria Filha Ribeiro, et al.
Pesquisa Agropecuária Brasileira 53 (2) 206 (2018)

Survival of free and microencapsulated Bifidobacterium: effect of honey addition

Luciana Favarin, Roberto Laureano-Melo and Rosa Helena Luchese
Journal of Microencapsulation 32 (4) 329 (2015)

Effect of honey high-temperature short-time heating on parameters related to quality, crystallisation phenomena and fungal inhibition

E.A. Tosi, E. Ré, H. Lucero and L. Bulacio
LWT - Food Science and Technology 37 (6) 669 (2004)